todays red pumpkin sabji /bhaji is very simple and easy maharashtrian style pumpkin sabji
Bhopla is marathi word for pumpkin which is known as kaddu in hindi and pumpkin in english
This sabji has all three flavours of sweet , spice and tanginess .
The sweetness is due to jaggery or sugar and the spicy kick is due to the Maharashtrian Goda/Kala Masala & tanginess from tamarind pulp.Crushed roasted peanuts gives this curry a little crunch .Serve this with chapati or plain phulka or with varan bhat.
My mom makes bhoplyacha bharit/raita which is one of my favourite
Ingredients:
1/2 red pumpkin --- 1 cup lal bhopla/kaddu
1 chopped green chilli
1/2 inch ginger grated
1/4 cup roasted desiccated coconut
1 tsp. roasted peanut powder
1 tsp. maharashtrian goda masala
2 tsp. red chilli powder
1/2 tsp. tamarind pulp /amchur powder/lemon juice
salt to taste
1 tsp. jaggery
tadka/ phodni ingredients:
1 tsp. mustard seeds
1 tsp. cumin seeds
1/2 tsp. fenugreek seeds (methi)
4-5 curry leaves
1/4 tsp. asafoetida
1 tsp. turmeric powder
3 tbsp. oil
Garnishing:
Coriander /Kothimbir finely chopped
Method:
1.peel the outer skin of pumpkin or run the knife along the outer, hard skin. Cut only the orange part into cubes and discard the outer skin and the inner seeds. dont throw away seeds wash them & sun dry them roast with little salt & eat them as munchies since they are nutritious
.Chop the pumpkin into 1 inch cubes
2.Heat oil in a kadhai Add asafoetida , mustard and cumin seeds, fenugreek seeds along with the turmeric powder and curry leaves.
3.When the seeds splutter, add the pumpkin cubes and saute for a min. cook covered for about 7-8 minutes.
4.next add the coconut, the peanut and ,tamarind pulp /amchur powder/lemon juice and season with salt, goda/kala masala and red chilli powder.
5. Add 3/4 cup - 1 cup water, mix well and cook covered for 10-15 mins on medium low heat, , till the pumpkin is well cooked.
6.sprinkle few drops of water if you feel sabji has become too dry
7.switch off flame and garnish with coriander leaves.
8.Serve hot with chapati or bhakri.
Bhopla is marathi word for pumpkin which is known as kaddu in hindi and pumpkin in english
This sabji has all three flavours of sweet , spice and tanginess .
The sweetness is due to jaggery or sugar and the spicy kick is due to the Maharashtrian Goda/Kala Masala & tanginess from tamarind pulp.Crushed roasted peanuts gives this curry a little crunch .Serve this with chapati or plain phulka or with varan bhat.
My mom makes bhoplyacha bharit/raita which is one of my favourite
Ingredients:
1/2 red pumpkin --- 1 cup lal bhopla/kaddu
1 chopped green chilli
1/2 inch ginger grated
1/4 cup roasted desiccated coconut
1 tsp. roasted peanut powder
1 tsp. maharashtrian goda masala
2 tsp. red chilli powder
1/2 tsp. tamarind pulp /amchur powder/lemon juice
salt to taste
1 tsp. jaggery
tadka/ phodni ingredients:
1 tsp. mustard seeds
1 tsp. cumin seeds
1/2 tsp. fenugreek seeds (methi)
4-5 curry leaves
1/4 tsp. asafoetida
1 tsp. turmeric powder
3 tbsp. oil
Garnishing:
Coriander /Kothimbir finely chopped
Method:
1.peel the outer skin of pumpkin or run the knife along the outer, hard skin. Cut only the orange part into cubes and discard the outer skin and the inner seeds. dont throw away seeds wash them & sun dry them roast with little salt & eat them as munchies since they are nutritious
.Chop the pumpkin into 1 inch cubes
2.Heat oil in a kadhai Add asafoetida , mustard and cumin seeds, fenugreek seeds along with the turmeric powder and curry leaves.
3.When the seeds splutter, add the pumpkin cubes and saute for a min. cook covered for about 7-8 minutes.
4.next add the coconut, the peanut and ,tamarind pulp /amchur powder/lemon juice and season with salt, goda/kala masala and red chilli powder.
5. Add 3/4 cup - 1 cup water, mix well and cook covered for 10-15 mins on medium low heat, , till the pumpkin is well cooked.
6.sprinkle few drops of water if you feel sabji has become too dry
7.switch off flame and garnish with coriander leaves.
8.Serve hot with chapati or bhakri.
No comments:
Post a Comment